Cornbread is comfort food, and this time of year it goes great with everything from a hearty chili or bowl of stew, to a juicy turkey that has been roasting in the oven all day. This is a simple recipe that always comes out great! You can use up to three medicated ingredients depending on the effect you're looking for, so experiment until you find what works best for you.
6 tablespoons cannabutter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar OR cannasugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk OR cannamilk
1) Preheat the oven to 425°F. Lightly grease an 8-inch baking dish.
2) In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3) In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
4) Bake until the top is golden brown and toothpick inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.